So guys I’m supper excited about this post. Mostly because I’m addicted to sweet potatoes, which I’ve eaten for as long as I can remember. In Ghana people sell it as street food, so it is usually fried and eaten with a hot pepper sauce #yum. Sweet potatoes also known as yams are rich in beta carotene, complex carbs, and dietary fiber. Basically a rock star food to consume any day or hour of the week. Check out some of my other posts–such as this one–to see what I’m talking about. Sweet potatoes are definitely a staple in my home considering how we eat them a few times a week. I admit that I never seem to get tired of them, but can’t say the same for others in the house haha. Can you blame me though…they are quiet filling, low in calories and not as sweet as their name states.
It’s always been said that breakfast is the most important meal of the day; however, I must admit that I often skip it. I’ve been trying to correct that by juicing and doing that for breakfast having somewhat success. I’m more of a brunch person myself, with waffles being something I love to eat for breakfast or brunch. As previously written I am not much of a pancake person since I find often times they are to thick for my liking. Now when I heard from my friend Ayana tell me that Hour Detroit Magazine was having a contest, I was super excited. A contest to showcase home cooks with a focus on breakfast. They will pick 1 winner with the best photo and have their recipe featured in an upcoming edition of their magazine. There’s also a $100 restaurant gift card that would also be cool to have. Of course I decided to create a recipe to using two of my favorite thing above–sweet potatoes and waffles. Oddly, most people that I know have never had chicken and waffles, and even afraid to try it (smh). They tell me that they see it on menu’s but never dare to order. I guess it is their loss haha.
This recipe here is inspired by a restaurant in North Carolina, which I’ve written about before. When it comes to visiting North Carolina, Dame’s is my spot for chicken and waffles. They have a variety of waffles combinations from vegan waffles to sweet potato to your standard waffle you get anywhere, and with flavored butters that they call “smears”. The food there is so wicked good it’s too bad I don’t live nearby one. Since I do not live there I’ve had to come up with my own recipe, inspired by my love of Dame’s Chicken and Waffles. Also, not to be forgotten or disregarded is their yummy smear butters that are so simple to make. This recipe is so delicious and pretty easy to pull off for the most part. All you have to make sure you do is marinate the chicken overnight for at least 12 hours. Seriously, you do not want to skip this part as it is very important to make sure the chicken is nice and moist. That said, go ahead and try this recipe…you won’t regret it! Even the person that is a chicken and waffle virgin.
| Prep Time | 20 min |
| Cook Time | 28 min |
| Passive Time | 12 hours |
| Servings |
servings
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- 2 medium boneless skinless chicken breast
- 1 cup buttermilk
- 1 cup flour
- 3/4 cup crushed pecans almost powdery with some small pieces
- 2 tsp old bay seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 whole egg
- 1 tsp chinese five spice
- 1 tsp salt
- 1 tsp smoked paprika
- canola oil for frying
- 1 + 1/4 cup Bob's red mill buttermilk pancake and waffle whole grain mix
- 1/2 cup mashed sweet potatoes
- 1 whole egg
- 1/4 cup melted coconut oil you can use regular oil
- 1/2 cup Coconut milk (canned preferably) Add more if needed
- 4 tsp vanilla extract
- 3/4 tsp nutmeg
- 1 tsp ground cinnamon
- 2 tbsp coconut sugar brown sugar works
- 4 tbsp unsalted butter
- 2 tsp maple syrup
- 1 pinch salt
- 1 tsp crushed pecans
Ingredients
Chicken
Waffles
maple pecan butter
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- You want to start tenderizing the chicken. Use a fork if you dont have a tenderizer. Refrigerate overnight, or about 12 hrs. Trust me you want to let it sit in buttermilk so you can yield moist/juicy chicken.
- In the morning start by peeling and cutting 1 small sweet potato into smaller pieces.
- While sweet potatoes are boiling, you want to prepare the rest of the meal. In a zip lock bag, combine flour, garlic and onion powder, old bay, five spice, salt, paprika and 1/4 cup of crushed pecans. Shake it up, and set aside.
- Cut each chicken breast into 3 pieces. You will have a total of 6 pieces. Shake off excess buttermilk, drop them in flour mixture and coat.
- Remove and place chicken pieces on a cooling rack. Let sit 5-10 min.
- To make flavored butter, soften 4 tbsp of butter. Add 1 tsp of crushed pecans, 2 tsp of maple syrup and a pinch of salt, using a fork mix until well combined and set aside.
- in a small mixing bowl, mix 1 egg and 2 tsp of water. Place 1/2 cup of crushed pecans on a plate.
- Return egg washed chicken back into flour mixture and coat.
- Roll re-coated chicken in pecan, it does not need to be alot. Return to cooling rack.
- Heat oil in a small sauce pan on medium heat. Warm up waffle maker. When oil is ready fry chicken 3 pieces at a time. About 3-4 minutes. Repeat with remainder.
- place fried chicken on cooling rack.
- Once sweet potatoes are ready, mash in a mixing bowl.
- Add milk, mix and add rest of waffle ingredients. If it's too wet add more waffle mix. You want it to be thick, or else waffles will be too moist.
- Place 1/4 cup of batter in the middle of oiled waffle maker and cook until cooked, do not burn. repeat with remainder of batter.
- Once everything is cooked, stack waffles on plate, top with chicken and butter, drizzle with maple syrup. Add powdered sugar and pecan pieces, enjoy with beverage and fruit of choice.
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